Glazed Brussels Sprouts and Apples with Browned Butter

Glazed Brussels Sprouts and Apples with Browned Butter

Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Servings 4


  • 1 pound local Brussels sprouts halved
  • 2 slices local bacon chopped, such as Behnke’s Farm
  • 8 tablespoons local butter such as Pine River Dairy
  • ¼ local heavy cream such as Lamers Dairy Inc.
  • 1 local apple peeled, cored and chopped, such as APPLE-LICIOUS ORCHARD
  • 4 teaspoons local apple cider such as APPLE-LICIOUS ORCHARD
  • 1 pinch ground nutmeg


  • Steam brussels sprouts until tender; drain and set aside.
  • Cook bacon in a skillet over medium heat until crispy; drain on paper towels and set aside.
  • Melt butter in a saucepan over low heat. Once the butter is completely melted, turn heat to medium high. It will quickly start to foam. Stir as it browns and the foam will subside. Cook to a nice dark, nutty brown. Immediately reduce heat to low and stir in cream.
  • Add the apples, bacon and brussels sprouts. Stir while the sauce thickens and the brussels sprouts are glazed and the apples are just cooked, about 5 minutes.
  • Stir in apple cider and nutmeg. Gently stir and finish cooking, about 2 minutes.


Local Sources
Behnke’s Farm
Pine River Dairy
Lamers Dairy Inc.
Applelicious Orchard
Keyword apples, Brussels Sprouts, local

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